Mint, Fennel and Garlic Naan

Ingredients

• •1 tablespoon brown sugar
• •¼ cup flax meal
• •4 cloves garlic
• •2¾ cups warm milk
• •½ cup mint and fennel leaves
• •4 tablespoons nutritional yeast
• •salt
• •3 cups unbleached flour
• •½ cup f water
• •4 teaspoons rapid rise yeast

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Method

From foodista.com — read the original

1. 1Making the dough: In a large bowl, add the rapid rise yeast, brown sugar and lukewarm water and allow to sit for 5 minutes till frothy
2. 2Add the salt, flax meal, nutritional yeast, flour, chopped up herbs, garlic, plus a little milk at a time, and knead to a smooth elastic dough; place in an oiled bowl, cover, and allow to rise in a warm place until doubled in volume - I leave it by the heating vent or in a slightly warm oven (oven turned off, of course).
3. 3When ready to cook, divide into 10 or 12 balls - bigger balls makes fewer but larger naans, as expected
4. 4Roll each ball out, one at a time, to a quarter inch thick round; fold once to form semicircle, fold again to form a rough triangular shape; roll with rolling pin to about -inch thick and keep covered till ready to cook
5. 5Heat a cast iron skillet to high heat; brush one side of the naan with water, place the damp side down on the hot skillet and leave it undisturbed for a minute or so till bubbles form on the top surface
6. 6Remove from skillet, flip and transfer to the roti-wirework and place the uncooked side over open flame of gas stove till it is cooked through, but not charred;Alternately, flip and cook on the cast iron skillet till done